Recipe information
Yield
Serves 6
Ingredients
2 tablespoons (1/4 stick) butter
1 pound Jerusalem artichokes (sun chokes), scrubbed, quartered lengthwise, cut crosswise into 1/8-inch-thick slices
2 red bell peppers, chopped
1 10-ounce package frozen baby lima beans, thawed
1/2 cup water
Preparation
Melt butter in heavy large skillet over medium heat. Add artichokes and cook 5 minutes, stirring occasionally. Add peppers and beans. Stir to coat with butter. Season with salt and pepper. Add water, cover and cook until limas are tender, stirring occasionally, about 6 minutes.
